The Green Monstah Fruit Salad
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 4 to 6
Ingredients
1 small honeydew melon, halved, seeded, and flesh scooped out with melon baller2 cups seedless green grapes, halved2 ripe kiwis, peeled, halved lengthwise, and cut into ¼-inch-thick slices2 tablespoons thinly sliced fresh mint
Before You Begin
A fruity tribute to the Boston Red Sox, our hometown heroes.
Instructions
- Layer melon, grapes, and kiwis in serving bowl. Drizzle with syrup and sprinkle with mint. Toss and serve.
- Make Ahead:
- With the exception of recipes that use banana, fruit salads can be layered in a serving bowl, covered with plastic wrap, and refrigerated for several hours. When ready to serve, drizzle with syrup and toss to combine.
Yield
Serves 4 to 6Ingredients
1 small honeydew melon, halved, seeded, and flesh scooped out with melon baller
2 cups seedless green grapes, halved
2 ripe kiwis, peeled, halved lengthwise, and cut into ¼-inch-thick slices
2 tablespoons thinly sliced fresh mint
Ingredients
1 small honeydew melon, halved, seeded, and flesh scooped out with melon baller
2 cups seedless green grapes, halved
2 ripe kiwis, peeled, halved lengthwise, and cut into ¼-inch-thick slices
2 tablespoons thinly sliced fresh mint
Ingredients
1 small honeydew melon, halved, seeded, and flesh scooped out with melon baller
2 cups seedless green grapes, halved
2 ripe kiwis, peeled, halved lengthwise, and cut into ¼-inch-thick slices
2 tablespoons thinly sliced fresh mint
Why This Recipe Works
We wanted a recipe for fruit salad that would be more than simply a mix of fruits. In our Green Monstah Fruit Salad recipe—a fruity tribute to the Boston Red Sox—we found that a simple sugar syrup not only added moisture, but also coaxed flavor from the fruit. Completing the green theme of our Green Monstah Fruit Salad, fresh mint both complemented and contrasted the sweet fruit flavors.
Before You Begin
A fruity tribute to the Boston Red Sox, our hometown heroes.
Instructions
- Layer melon, grapes, and kiwis in serving bowl. Drizzle with syrup and sprinkle with mint. Toss and serve.
- Make Ahead:
- With the exception of recipes that use banana, fruit salads can be layered in a serving bowl, covered with plastic wrap, and refrigerated for several hours. When ready to serve, drizzle with syrup and toss to combine.
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